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Thursday, May 20, 2010

Brussels Sprouts

When my husband and I first were married I tried making brussels sprouts several times and he just was not a fan. So I quit making them for him but continued to make them for myself. I love brussels sprouts for many reason. I love the taste but I love vegetables! Brussels Sprouts have a lot of great health benefits. CHECK THEM OUT!

Health Benefits:

A cup of Brussels sprouts contains 1122 IU of vitamin A plus 669 IU of beta-carotene, both of which play important roles in defending the body against infection and promoting supple, glowing skin. The Vitamin A content of Brussel sprout is slightly lower than that of broccoli, but their protein content is higher.

Brussel sprouts is one of the vegetable that has a highest content of vitamin C. Four ounces of uncooked Brussels sprouts contains about 100 mg of Vitamin C and when it is cooked thoroughly, it will contain about 40 mg of Vitamin C. Vitamin C supports immune function and the manufacture of collagen, the protein like "cement" that supports and holds the body tissues and organ together.

Brussels sprouts supplies 93.6 mg of folic acid, a nutrient that is essential for proper cellular division. Deficiency of folic acid during pregnancy has been linked to several birth defects because without folic acid, the fetus' nervous system cells do not divide properly.

A cup of Brussels sprouts contains more than 4 grams of fiber, which aids elimination by forming a soft, bulky stool that is easily passed.

Brussel sprouts are high in protein which makes is a healthy substitute for meat.

I have mastered a way of cooking my Brussels Sprouts where my husband and 2 1/2 year old will eat and enjoy them. It is simple!

The Ingredients:

1 1/2 pounds Brussels Sprouts

3 Tbsp good Olive Oil

3/4 tsp Sea Salt

1/2 tsp Pepper

The Directions:

Preheat oven to 400 degrees F.

Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Some times I cut the Brussels Sprouts in half. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside. I check on the Brussels sprouts around 20 minutes, shake the pan from time to time to brown the sprouts evenly. Sprinkle with more kosher salt ( I like these salty like French fries), and serve immediately.